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Buffalo Chicken Enchilada Casserole
– 3 chicken breasts
– 1 bottle of wing sauce (or two bottles of Louisiana-style hot sauce mixed with half a cup of melted butter)
– 8 corn tortillas
– 1 bag shredded cheddar cheese
– Sour cream
– Cooking spray
– Sliced black olives (optional)
– Cumin and chili powder (optional)
Place chicken in slow cooker, pour wing sauce on top, and cook on high for at least three hours.
Coat a casserole dish with nonstick cooking spray. Lay two tortillas in the bottom of the dish. Place a chicken breast on top and use one fork to hold it down while you shred it with a second fork. Cover it with some of the wing sauce, then add shredded cheese and, if desired, black olives. If you want a more Mexican taste, sprinkle cumin and chili powder over each layer.
Continue to layer ingredients in the dish in this manner, finishing up with a generous handful of cheese.
Bake, covered, at 400 degrees for 15 minutes. Uncover and bake another five minutes. Serve with sour cream and olives if desired.